Process fish in a food processor until a coarse paste forms. Transfer to a large bowl. Add garlic, 1 chopped chilli and chopped coriander, then season to taste with salt and pepper. Shape heaped tablespoonfuls of mixture into 'cakes'.

Step 2

Using a teaspoon, remove seeds from cucumbers. Discard seeds then slice cucumbers thinly on the diagonal. Place cucumbers, shallots, remaining chilli, lime juice, fish sauce and sugar in a bowl. Cover and refrigerate until ready to serve then gently stir in coriander leaves.

Step 3

Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook fish cakes, in batches, for 2 minutes each side or until golden and cooked through. Drain on paper towels. Serve with pickled cucumber, steamed rice and lime wedges.

* In Thailand, redfish is the variety of fish traditionally used to make fish cakes.

Ratings & Comments

Ratings & Comments

Really disappointed. Followed recipe to T and cakes fell apart in frying process. Where is the binding agent? other fish cake recipes have egg or flour or breadcumbs..this had nothing, too wet from blended fish and it was a nightmare. Cooked, tried to flip over and turned into crumbs!! the cucumber sauce was lovely though...very disappointing, my finance wasnt impressed! :(

4kirstyhann added this comment at
07:35pm Sat 21st January, 2012

I used this recipe just for the pickled cucumber. It was ok, but next time I would use sliced spring onions in place of the shallots, as I found them overpowering.

4.5yummymummy83 added this comment at
03:48pm Thu 21st May, 2009

Love it! great easy recipe that tastes like you spend hours preparing!
Husband was impressed ;)

4.5katiecake added this comment at
10:15am Tue 17th February, 2009

My boyfriend only rated these 6.5/10, but I think they're an 8 at least. I put the rice cooker on, then while the fish was in the food processor I made the salad. It was an easy and impressive mid-week meal. I will be making this again.
I might also serve them as entrees with a satay sauce.

5jomaz rated this recipe at
04:54pm Wed 10th October, 2007

4.5Maggie added this comment at
07:41pm Sun 12th August, 2007

I made this tonight for myself and two children. One liked it with tomato sauce piled on top (goes on everything) and the other just ate the rice. I found the recipe easy to make. I kept the fish cakes relatively small, say a large 50c piece and they cooked quite quickly. The sauce for the cucumbers was wonderful. The whole recipe was light and lovely. I'll possibly make this again, to serve with drinks.

4melissahall790 added this comment at
10:40pm Wed 23rd May, 2007

the fish cakes were a little plain, I would prefer more chilli in them. make sure to have plently of the dressing - this was spicy enough.

4erinaung added this comment at
10:56am Wed 4th April, 2007

this beauty is sooooooo tasty... and for those thai lovers... this one is the best to eat!!!

3jenmac2 added this comment at
11:03am Thu 22nd February, 2007

This took me a lot longer to make than the suggested time (15 minutes). It was good, nice and basic, not too many ingredients. I used barramundi because it has so few bones. I don't think I'd make it again, but we ate it all so it was ok.